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Impact of yeast present during pre-fermentation cold maceration on Pinot noir wine aroma

Creator:: Hall, Harper L.
Abstract:: This research investigated yeast populations and diversity during pre-fermentation cold maceration and alcoholic fermentation of Vitis vinifera L. cv. Pinot noir grapes from a commercial vineyard (Dayton, OR). Fermentations were conducted at the Oregon State University research winery in 100 L tanks while grapes from the same vineyard lot were...
Resource Type:: Masters Thesis
Full Text:: high for M. pulcherrima, S. cerevisiae isolate 1, and S. cerevisiae isolate 2. At 8°C, !-glucosidase

Survival of Listeria monocytogenes, Salmonella spp., and Staphylococcus aureus in raw yellowfin tuna during refrigerated and frozen storage

Creator:: Mou, Jing
Abstract:: The consumption of seafood in the United States has increased rapidly in recent years due to high quality protein and health benefits of seafood. Seafood can be a carrier for bacteria normally distributed in the marine environment and, in some cases, can be contaminated by human pathogens. Therefore, there is...
Resource Type:: Masters Thesis
Full Text:: at 5 - 7 °C for 14 days revealed that L. monocytogenes had the ability to multiply in the tuna meat

Effect of sensory properties and health information on consumer acceptance and purchase of colorful fresh market potatoes

Creator:: Wechsler, Linda J.
Abstract:: Potato varieties characterized by non-conventional skin and flesh colors (purple, red, yellow) have the potential to revitalize consumer demand for fresh market potatoes because of their unique appearance and health benefits. Red and purple potatoes contain anthocyanins, which are flavonoids responsible for red, blue, and purple pigments in plants. Yellow...
Resource Type:: Masters Thesis
Full Text:: the adult daily requirement of vitamin C. Potatoes are also a good source of B vitamins and minerals

The preparation of common prebiotic oligosaccharides with defined degree of polymerization

Creator:: Ooi, Megan C. Y.
Abstract:: Prebiotics are a subset of dietary fiber that is growing in demand within the food industry. The health benefits of prebiotics have been well established, leading to the increase in its incorporation into various food products. Given the importance of prebiotics as functional ingredients, it is important to understand their...
Resource Type:: Masters Thesis
Full Text:: oligosaccharide with defined degree of polymerization Megan Ooi, XIaojie Zhang, Christopher M. Beaudry

The Preparation and Human Taste Detection of Maltooligosaccharides with Varying Degrees of Polymerization

Creator:: Andrewson, Toren S.
Abstract:: Starch is a significant component of the human diet and the glucose produced through its digestion provides a critical source of energy. When starch enters the mouth, salivary α-amylase hydrolyzes it into maltooligosaccharides (MOS, degree of polymerization [DP] 3-20) and maltopolysaccharides (MPS, DP >20). Previous studies have found that humans...
Resource Type:: Masters Thesis
Full Text:: from Michael H. Penner. Christopher M. Beaudry, Xiaojie Zhang, and Tucker Hamilton assisted with NMR

New development of beta-chitosan from jumbo squid pens (Dosidicus gigas) and its structural, physicochemical, and biological properties, New development of β-chitosan from jumbo squid pens (Dosidicus gigas) and its structural, physicochemical, and biological properties

Creator:: Jung, Jooyeoun
Abstract:: β-chitin/chitosan extracted from newly utilized jumbo squid (Dosidicus gigas) pens were investigated in respect to their physicochemical properties, polymeric structures, deacetylation and depolymerization characteristics, and antioxidant and antibacterial activities. These functional properties were further compared with α-chitin/chitosan prepared from shrimp shells. Due to the low mineral content (< 1%) and...
Resource Type:: Dissertation
Full Text:: Daeschel, Dr. John Simonsen, Dr. Sean Burrows and Dr. Christopher Beaudry for taking time to serve on my

Fruit quality evaluation of strawberries (Fragaria ananassa) grown in California and Oregon

Creator:: Jetti, Rajesh R.
Abstract:: Five genotypes from California (Ventana, Caniarosa, San Miguel, 13G97, and Venice) and Oregon (Totem, Puget Reliance, Puget Summer, Hood and Independence) were evaluated for quality. The volatile compounds were analyzed using head space solid phase micro extraction-gas chromatography-flame ionization detection (GGFID) and gas chromatography-mass spectrometry (GC-MS). Odor activity values of...
Resource Type:: Masters Thesis
Full Text:: Evaluation Of Strawberries (Frapia aninassa) Grown In California And Oregon Abstract approved: C. Qian

Do Oak Barrels Contribute To The Variability of The Microbiome of Barrel-Aged Beers?

Creator:: Shayevitz, Avi M.
Abstract:: Lambic and other barrel-aged beer styles are gaining popularity in the United States and Europe and are often treated as a premium product that can command a premium price. However, these styles can be prone to spoilage during the barrel-aging process, which represents a significant time and product commitment by...
Resource Type:: Masters Thesis
Full Text:: AN ABSTRACT OF THE THESIS OF Avram M. Shayevitz for the

Effect of organic production system and harvest date on the quality of blackberry fruit for fresh and processed markets

Creator:: Liu, Mingyang
Abstract:: Blackberry (Rubus sp.) fruit are a good source of phenolic compounds and anthocyanins, and are consumed in fresh and processed forms. Though organic products become more popular, limited information is available about how different organic production methods affect the post-harvest quality of blackberry fruit. The objective of this project was...
Resource Type:: Masters Thesis
Full Text:: , Mariani L, Parisi S, Eccher T, UGHINI V, Lo Scalzo R, Buccheri M, Cortellino G (2012) Influence of

Use of ion-exchange and direct osmotic concentration technologies for processing cantaloupe juice

Creator:: Galeb, Abduljalil D. S.
Resource Type:: Dissertation
Full Text:: , B-pulpy cantaloupe juice concentrate, C-ascorbic acid standard. 160 LIST OF Tables

ScholarsArchive@OSU

Impact of yeast present during pre-fermentation cold maceration on Pinot noir wine aroma

Survival of Listeria monocytogenes, Salmonella spp., and Staphylococcus aureus in raw yellowfin tuna during refrigerated and frozen storage

Effect of sensory properties and health information on consumer acceptance and purchase of colorful fresh market potatoes

The preparation of common prebiotic oligosaccharides with defined degree of polymerization

The Preparation and Human Taste Detection of Maltooligosaccharides with Varying Degrees of Polymerization

New development of beta-chitosan from jumbo squid pens (Dosidicus gigas) and its structural, physicochemical, and biological properties, New development of β-chitosan from jumbo squid pens (Dosidicus gigas) and its structural, physicochemical, and biological properties

Fruit quality evaluation of strawberries (Fragaria ananassa) grown in California and Oregon

Do Oak Barrels Contribute To The Variability of The Microbiome of Barrel-Aged Beers?

Effect of organic production system and harvest date on the quality of blackberry fruit for fresh and processed markets

Use of ion-exchange and direct osmotic concentration technologies for processing cantaloupe juice

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